Rubbed Spatchcock Chicken (Butterfly Chicken)

Spatchcocking is a form of butterflying technique for preparing poultry. It involves  removing the backbone but also popping the breast bone out to secure the bird in a flat position. It is a fantastic way of cooking poultry so everything comes out equally tender and you don’t have to rotated the whole bird to ensure no dry spots. It is also great because it can cook in a shorter space in the oven, which is great for holidays like thanksgiving when the oven is full of different foods.

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In a small bowl, whisk together the chili powder, onion and garlic powder, oregano, thyme, brown sugar, salt and pepper. Slowly whisk in the soy sauce, lemon juice and olive oil. Set aside.

Place the chicken breast-side down on the cutting board and locate the backbone. Using sharp kitchen shears, cut along one side of the spine followed by the other, then remove the backbone and discard or reserve for stock. Flip the chicken over and lay flat. Press down firmly with your hands on the center of the breast. The breastbone should pop and the chicken should sit relatively flat. 

Place the chicken on a rack on top of a sheet pan. Season the chicken with the marinade and cover. For extra flavor in the meat, pour some of the marinate under the skin of the breast meat. Let rest for about an hour.

Place the chicken in to oven with the leg/thigh side in toward the back. Bake for about 40-50 minutes until the thermometer registers 165F degrees in the middle of the breast and thighs. Remove from oven and let the chicken rest for 10 minutes before carving

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